Appliances basics
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APPLIANCES BASICS - PowerPoint PPT Presentation

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APPLIANCES BASICS. Understanding the basic equipment in the foods lab and your kitchen. Common Kitchen Appliances. Range Microwave Blender Standmixer Hand Mixer Food Processor Electric & Stovetop Wok Electric Rice Cooker. Ranges (a.k.a. stoves) - Cooking Features. Bake Systems

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Understanding the basic equipment in the foods lab and your kitchen.

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Common Kitchen Appliances

  • Range

  • Microwave

  • Blender

  • Standmixer

  • Hand Mixer

  • Food Processor

  • Electric & Stovetop Wok

  • Electric Rice Cooker

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Ranges (a.k.a. stoves)- Cooking Features

  • Bake Systems

    • Conventional cooking

    • Convection cooking

  • Heat Source

    • Gas burners

    • Electric heating elements

      What is the right choice for you?

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Bake Systems – Conventional cooking

  • Uses heated air to cook food

  • Hot air rises in the oven leading to hotter area in parts of oven

  • Also known as “standard” or “thermal” stoves


  • Can be difficult for air to circulate and cook food evenly

  • Over crowding does not allow heated air to cook food evenly

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Bake Systems – Convection cooking

  • Utilizes a fan that circulates the heated air.

  • Quicker and more even distribution of heat

    • Food cooks faster

    • More food can be cooked at once

    • Quicker cooking allows food to retain more nutrients

  • Available in both gas and electric ovens.

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Gas Heat

  • Affords extreme control of heat levels

    • Visible flame allows greater control

    • Heat extinguished instantly upon shut-off

  • Available in sealed or conventional burners

  • Pilot or electronic-ignition system

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Electric Elements

  • Coil – least expensive heating system.

    • Reliable & easy to replace

    • Slow to cool down

  • Radiant elements – most common in smooth tops

    • Elements installed beneath glass-ceramic surface

    • Indicator lights – hot surface

    • Easy to clean up

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“Ranges” - Types

  • Freestanding Range

  • Slide-In Range

  • Drop-In Range

  • Cooktops

  • Wall (or Built-In) Ovens

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Freestanding Range

  • Includes a cooktop and oven

  • Size: 20-40 inches wide (30 inches most common)

  • Comes in gas and electric power sources

  • Least expensive and most popular styles.

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Slide-In Range

  • Includes a cooktop and oven

  • Generally has a storage drawer at bottom

  • Provides a more custom look.

  • Designed to fit 30 inch openings between cabinets.

  • Eliminates the back console.

  • Meets the countertop

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Drop-In Range

  • Includes cooktop and oven

  • Rests atop cabinetry, so no storage drawer.

  • Otherwise similar to the slide-in range.

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  • Convenient for any kitchen design

    • Can be installed in island or countertop

  • Available in all heat sources.

  • Size: 20 to 42 inches

  • From 2 to 6 burners or cooking elements

  • Cooking modules available

    • Allows you to interchange burners or accessories.

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Wall (or Built-In) Ovens

  • Uses gas or electric heat

  • Include one or more ovens in a single appliance

  • Does not include a cooktop

  • Can include combination of thermal and convection heat

  • Can be installed in walls or kitchen cabinets

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Using our RANGES

  • Setting the Oven Temperature

    • Press Bake

    • Press arrow up/down to desired temperature

    • Oven preheated when preheat light turns off

  • Using the stove top

    • Turn dial to desired temp (low/med/high)

    • Use burner that fits pan size

    • Turn burners OFF when done!

  • Using the timer

    • Timer only keeps track of the time

    • Press timer, arrow up until desired time shows.

    • Press end time when done.

  • Using the bake time

    • Bake time turns oven off at the end of the time, if food needs more time oven is OFF.

    • Do not use this function!

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  • Very energy efficient.

    • it takes 18 times as

      much energy to bake

      a potato in a regular

      oven as in a microwave.

  • Cook food faster

    • heat the food, not the

      oven or the containers.

  • Heat food through friction

    • Microwaves bounce off food molecules.

    • Food molecules vibrate from the impact.

    • The rapid vibrations create friction, which produces heat.

    • The heat cooks the food

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  • Press cook then time desired


  • Always allow air to escape

    • Put a hole in plastic,

    • Set tops on loosely or ajar

  • Never put metal in a microwave!

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  • A versatile kitchen appliance that can quickly and easily

    • chop,

    • slice,

    • shred,

    • grind, and

    • puree almost any food.

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  • Place workbowl on motor base, lock securely

  • Place blade or other tool in bowl

  • Place workbowl lid on top, and lock securely

    • Will not turn on if not securely locked

  • Plug in and turn on

    • Add ingredients before or after turned on based on task

  • Turn off and unplug before cleaning.

    Go to this website & watch video

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  • Electric mixing appliance with whirling blades

    • Chops

    • Mixes

    • Liquefies food

  • Ideal for mixing liquids

    • Chopping ice

    • Making smoothies/shakes

    • Purees foods

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  • Place food items in glass jar

  • Place lid securely on top

  • Place glass jar on motor base

  • Plug in

  • Turn on (with toggle switch or buttons)

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  • A heavy-duty appliance used to whip, mix, beat, or knead ingredients

    • Whip egg whites for a chocolate soufflé,

    • mix butter and sugar for shortbread cookies,

    • beat together the ingredients for banana bread, or

    • knead dough for a garlic-and-rosemary focaccia.

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Go to this website & watch the stand mixer demo video

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  • A smaller appliance that will mix, whip, beat, and blend like a stand mixer,

  • Less power, but can usually handle a stiff batter like oatmeal-raisin cookie dough without slowing up or stalling.

  • Allow you to bring the power to the place where you need it.

  • Smaller, so saves counter space.

  • Less expensive, so if you only bake occasionally, a hand mixer makes more sense than a stand mixer.

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  • A rice cooker's cycle should produce finished rice in about the same time it takes to prepare on the stove.

  • Cooked rice is sticky, so a nonstick interior pan is best.

  • Measurement markings on the pan should indicate how much water to add

    Go to the web & watch this video (optional)


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  • They have non-stick coating for easy cleaning

  • Electric temperature control for a range of cooking temperatures


  • Unplug from wall before unplugging from wok

  • Do not submerge electrical parts in water, wash areas with wet cloth.

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Resources used

  • Food Network – Culinary Q & A,1971,FOOD_9796_1789578,00.html

  • Sears Cooking Appliance Buying Guide

  • Buying Guides

  • Kings Kitchens

  • All About Microwaves

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